• KSBB Journal
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• v.20 no.5 s.94
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• pp.363-370
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• 2005

Neural stem cells (NSCs) of the central nervous system (CNS) have raised a great interest not only for their importance in basic neural development but also for their therapeutic potentials in neurologically degenerative diseases such as Parkinson's, Alzheimer and stroke. During the CNS development, two molecular cascades determine specification of midbrain dopamine system. In one pathway, FGF-8, sonic hedgehog and transcription factor Nurr1 specify dopamine neurotransmitter phenotype. In the other, transcription factors $Lm{\times}lb\;and\;Pt{\times}3$ are required for induction of dopaminergic neurons. In Nurr1 knockout mouse, tyrosine hydroxylase (TH) positive cells fail to appear in substantia nigra, indicating that Nurr1 is essential in specification of dopaminergic cell phenotype. In this study, we used the immortalized human NSCs retrovirally transduced with Nurr1 gene to probe the Nurr1 mediated mechanism to induce dopamine phenotype. While Nurr1 over-expression alone did not generate dopamine phenotype in NSCs, applications of retinoid and forskolin induced expression of TH and AADC mRNAs. In addition, co-cultures of Nurr1 expressing NSCs with human astrocytes induced a marked increase of TH expression. In this co-culture system, the addition of retinoid and forskolin dramatically increased expression of TH. These results indicate that the immortalized human NSCs with Nurr1 gene could have a clinical utility for cell replacement for the Parkinson patients.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.70-76
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• 1996

A series of the herbicidal pyridylsulfonyl areas, none substitutent, 1-(4,6-dimethoxypyrimidine-2-yl)-3-(2-pyridylsulfonyl) urea, 3 and 3-trifluoromethyl substitutent, 1-(4,6-dimethoxypyrimidine-2-yl)-3-(3-trifluoromethyl-2-pyridylsulfonyl) urea, 5(Flazasulfuron) were synthesizied and the rate of hydrolysis of their has been studied in 25%(v/v) aqueous dioxane at $45^{\circ}C$. From the results of solvent effect($m{\ll}1,\;n{\ll}3\;&\;{\mid}m{\mid}{\ll}{\mid}{\ell}{\mid}$), thermodynamic parameter (${\Delta}S^{\neq}=0.54{\sim}\;-2.19\;e.u.\;&\;{\Delta}H^{\neq}=0.025\;Kcal.mol.^{-1}$), hydrolysis product analysis, $pK_a$ constant(3: 4.9 & 5: lit.4.6) and the rate equation, a marked difference in the kinetics of the reaction of 3 and 5(Flazasulfuron) was observed. It may be concluded that the hydrolysis of 5 proceeds through the $A-S_N2Ar$ reaction via conjugate acid$(5H^+)$ below pH 7.0, whereas, above pH 9.0, the hydrolysis proceeds through irreversibly $(E_1)_{anion}$ and reversibly $(E_1CB)_R$ mechanism via conjugate base(CB), respectively. But in case of 5, $A-S_N2Ar,\;(E_1)anion\;and\;(E_1CB)_R$ mechanism involved Smile rearrangement. The mate of rearrangement of 5 to a 3-trifluoromethyl-2-pyridylpyrimidinyl urea(PPU) in acid and 3-trifluoromethyl-2-pyridyl-4.6-dimethoxypyridinyl amine (PPA) in base was increased about 3.5 times by the introduction of trifluoromethyl group in the 3-position on the 2-pyridyl ring. From the basis of these findings, a possible mechanism for the hydrolysis of 5 was proposed and discussed.

• Korean Journal of Poultry Science
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• v.45 no.4
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• pp.261-272
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• 2018

This study was conducted to evaluate the difference in the quality of chicken thigh meat from conventional and animal welfare farms during refrigeration storage over 9 days. Chicken thigh meat from conventional (CTC, n = 30) and animal welfare farms (CTW, n = 30) was tested. The pH value was significantly lower in CTW (6.28) than in CTC (6.37) on day 1; however, no significant differences were found on subsequent days. The yellowness of CTW was higher than that of CTC on day 1, but CTW showed lower yellowness than did CTC on day 7 and 9. The cooking loss, water holding capacity, lightness, redness, and coliform levels of CTC did not show any significant difference when compared with CTW during storage. The shear force of CTW was significantly higher than that of CTC on day 1, 3, 7, and 9. Total microorganism and coliform in CTC and CTW increased with increasing storage days. On day 7 and 9, the total microorganism level of CTW was lower than that of CTC. The thiobarbituric acid value of CTW was lower than that of CTC on day 9. The volatile basic nitrogen (VBN) of CTW was lower than that of CTC during storage. Anserine content and 1,1-diphenyl-2-picryl-hydrazyl(DPPH) scavenging activity of CTW was significantly higher than CTC on day 1. These results suggest that CTW stayed fresher for longer than did CTC because of low total microorganism level on day 7 and 9, and VBN during refrigerated storage.

• Korean Journal of Poultry Science
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• v.40 no.1
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• pp.57-65
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• 2013

This study was conducted to evaluate the effect of dietary Weissella koreensis (Wk), a prominent kimchi lactic acid bacteria supplementation on growth performance, nutrients utilization, gut microbiota and meat characteristics in broiler chicken. Both live and killed Wk was compared to know which could be more efficacious as a feed probiotics. Three Wk supplemented groups and no Wk supplemented group were designated according to supplementation levels and cell status. Those were; Control (no Wk), 0.1 % live Wk (LWk 0.1), 0.5% live Wk (LWk 0.5) and 0.5% killed Wk (KWk 0.5). Body weight gain and feed conversion efficiency were improved (P<0.05) by dietary LWk supplementation. KWk did not exert any benefit on growth performance. Crude protein utilizability of KWk supplemented diet was lower (P<0.05) than that of other diets. However, there were no differences among treatments in other nutrients utilization. Serum IgG concentration and relative weight of bursa of Fabricius was highest (P<0.05) in broiler chicken fed KWk 0.5 diet. Cecal anaerobic lactic acid bacteria count of LWk groups were higher (P<0.05) than those of control and KWk 0.5 groups. Dietary Wk supplementation failed to lower the count of cecal and fecal E. coli. There was no effect of dietary Wk on TBARS values and fatty acids profile of broiler leg meat. However, the dietary supplementation of Wk exerted characteristic difference on electronic nose flavor of broiler meat. This study showed that dietary supplementation of LWk was able to improve body weight gain, feed conversion efficiency and cecal lactic acid bacterial count in broiler chicken. Further, the result of this study implemented that a live kimchi lactic acid bacteria, LWk, but not killed Wk, could be used as a probiotic feed supplement for broiler.

• Journal of Gastric Cancer
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• v.7 no.4
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• pp.219-227
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• 2007

Purpose: Many reconstruction procedures have been developed in order to resolve patient complaints after a total gastrectomy. However, until now, there has been no general agreement with regard to the ideal reconstruction to perform after a total gastrectomy. Moreover, there have been few reports of the long-term effects of different reconstruction procedures. In this study, we compared the long-term nutritional status and quality of life for patients that received either a Roux-en-Y esophagojejunostomy (R-Y), jejunal interposition (JI), jejunal pouch interposition (JPI), or double tract reconstruction (DT), to determine the optimum reconstruction procedure after a total gastrectomy. Materials and Methods: The study consisted of 41 patients younger than 80 years who had undergone a total gastrectomy with curative resection and who had no evidence of recurrence at our hospital between August 2000 and January 2004. The patients were classified into the following four groups, according to the type of reconstruction; simple Roux-en-Y (R-Y group, n=15), jejunal interposition (JI; group, n=8), j Jejunal pouch interposition (JPI group, n=8), double tract interposition (DT group, n=10). The nutritional status was assessed by measuring body weight, serum albumin level, serum hemoglobin level, and the level of serum total protein, and the PNI (Prognostic nutritional index). Quality of life was assessed by GSRS. In addition, endoscopy was performed to confirm the presence of reflux esophagitis. Results: The laboratory findings showed no significant differences between the four groups except for a lower total protein and album level in the DT group after 3 years postoperatively (P=0.006, P=0.033). The percentage of body weight at 1 year, and 3 years postoperatively in the JI group (P=0.013, P=0.011) were significantly less than other groups (P=0.011, P=0.000). The frequency of postoperative symptoms and reflux esophagitis and eating capacity showed no significant differences between the four groups. The GSRS score in the JIP group was significantly better than for the other groups at 1 year, and 3 years postoperatively (P=0.028, P=0.003). Conclusion: We believe that the jejunal pouch interposition is the most useful of the four procedures for improving postoperative quality of life.

• (The) Research of the performance art and culture
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• no.39
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• pp.325-355
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• 2019

On June 12, 1791, the old bachelor Kim Hee-jip and the old lady Shin Deok-bin's Daughter get married. The wedding ceremony is a state-led so-called 'virgin virgin bachelor's marriage project'. At that time, the king ordered the recorder to record the case, which is called . The private sector also made it into a work, which is the Chinese drama written by LeeOk(李鈺). was created with the purpose of praising the king, and it inserted entertainment elements into it, so it had a frame of plays, but it did not have a performance in mind from the beginning. LeeOk uses different styles in each of the four acts. He tried to soothe his boredom by setting tales and proverbs in Acts 1 and 2, Pansori in Act 3, and drama in Act 4. In 1918, BaekDooYong(白斗鏞) published DongSangGiChan[東床記纂], which is combines drama and Yadam . In previous studies, these two were perceived as different works, but the two rooms were closely linked: the link was 'someone recognize me[知 己]'. He understood the table of contents made by Lee as 'JaeHyun(才賢)', 'deokhye(德慧)', 'Kwontaek(眷澤)', 'Bokyeon(福 緣)' respectively, and recorded the version of the yadam that fits it in . From acts 1 to 4, Baek contained his desire in it by constructing 'someone recognizes me → I recognize someone → do good things[積善] → blessings[餘慶]'. This is why we can't comprehend and as completely different works.

• Journal of Korean Dental Hygiene Science
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• v.7 no.1
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• pp.17-28
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• 2024

Background: Oral health has a significant impact on systemic health, and the close association between oral and systemic diseases has been continuously reported. To prevent oral diseases, the role of oral hygiene products such as dental floss and interdental brushes, in addition to tooth brushing, is becoming increasingly important. This study aims to analyze the effect of using oral hygiene products on the lifetime prevalence of systemic diseases among Korean adults. Methods: This study utilized data from the 7th Korea National Health and Nutrition Examination Survey (2016-2018). The study population consisted of 13,199 adults aged 19 years and older. The independent variable was the use of oral hygiene products, and the dependent variable was the prevalence of systemic diseases diagnosed by a physician. Demographic variables, health status, and behavioral variables were included as covariates, and multivariable logistic regression analysis was performed. Results: The use of dental floss showed no significant association with the prevalence of systemic diseases. However, those who did not use interdental brushes had a 22% lower likelihood of dyslipidemia (OR 0.777, 95% CI 0.660-0.913). Among participants with periodontal disease, those who did not use dental floss had a significantly higher risk of myocardial infarction (OR 11.488, 95% CI 1.438-91.772). Conversely, those who did not use interdental brushes had lower risks of dyslipidemia, myocardial infarction, and angina, particularly among women and individuals under 65 years of age. Conclusion: This study found a low overall association between the use of oral hygiene products and the prevalence of systemic diseases, but there was a notable association with cardiovascular diseases. To reduce the risk of myocardial infarction, the prevention and treatment of periodontal disease, along with proper oral hygiene management, are crucial. Future prospective studies are needed to clearly establish the causal relationship between oral hygiene and systemic diseases.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.373-382
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• 2010

This study was carried out to investigate the effect of reverse osmosis (RO)-treated deep sea water (DSW) supplementation on the quality characteristics of chicken breast meat. For 28 days, one-day-old broiler chicks (Ross 308) were divided into two groups and supplemented with either water (control) or RO-treated DSW (diluted with deionized water at 1:20 [RO-treated DSW:deionized water] ratio). The control group was fed on a basal diet containing 0.21% salt. Five birds were slaughtered on each group and breast meat from carcasses was stored at $4^{\circ}C$ for 9 days. The proximate composition, fatty acid composition, cholesterol content, mineral content, pH value, water-holding capacity and Warner-Bratzler shear force value were not affected by RO-treated DSW supplementation. At 6 day of storage, lipid oxidation (2-thiobarbituric acid reactive substances) was significantly higher in RO-treated DSW group than in the control (P<0.05). With regard to meat color, CIE $L^*$ value was significantly lower in RO-treated DSW group than in the control after 6 day of storage (P<0.05), whereas CIE $a^*$ and $b^*$ values were not significantly different between two groups during storage. Consequently, RO-treated DSW supplementation led to a darker color and reduced the lipid oxidation stability in chicken meat during storage. Therefore, these results may indicate that RO-treated DSW can not be used as drinking water of chickens because it negatively affects the quality of chicken meat.

• Korean Journal of Microbiology
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• v.52 no.4
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• pp.463-470
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• 2016

The enzymatic degradation of xylans is the most versatile way to obtain the high value-added functional compounds or the fermentable sugars for renewable energy. The endo-${\beta}$-xylanases are the major enzymes which hydrolyze the internal ${\beta}$-1,4-linkages of xylan backbones to produce the mixtures of xylooligosaccharides including xylobiose and xylotriose. Among them, glucuronoxylanase GH30 can exclusively hydrolyze the internal ${\beta}$-1,4-linkages of xylans decorated with methylglucuronic acid branches. In the present study, two xylanolytic enzyme (PaXN_10 and PaGuXN_30) genes were cloned from Paenibacillus amylolyticus KCTC 3005, and expressed in Escherichia coli, respectively. PaXN_10 (38.7 kDa) belongs to the endo-${\beta}$-xylanases GH10 family, while PaGuXN_30 (58.5 kDa) is a member of glucuronoxylanase GH30. They share the same optimal reaction conditions at $50^{\circ}C$ and pH 7.0. Enzymatic characterization proposed that P. amylolyticus can utilize the hardwood glucuronoarabinoxylans via the cooperative actions of xylanases GH10 and GH30. The extracellular PaGuXN_30 is secreted into the medium and hydrolyzes glucuronoarabinoxylans to release a series of aldouronic acid mixtures with a methylglucuronic acid branch. The resultant products being transported into the microbial cell are successively degraded into the smaller xylooligosaccharides by the intracellular PaXN_10, which will be utilized for the cellular metabolism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1764-1770
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• 2012

This study was performed to investigate the changes of total and soluble ${\beta}$-glucan contents, purity, and physical characteristics of three heated barley varieties: Saessalbori (SSB), Saechalssalbori (SCSB), and Hinchalssalbori (HCSB). The barleys were heated at different temperatures of 110, 120, 130, 140 and $150^{\circ}C$ for 2 hours. The total ${\beta}$-glucan contents of raw SSB, SCSB, and HCSB were 8.40, 7.77 and 8.28%, and the soluble ${\beta}$-glucan contents were 4.79, 4.14, and 4.61%, respectively. After heating at $130^{\circ}C$, the total ${\beta}$-glucan contents increased to 11.59, 14.6, and 13.36%, as did the soluble ${\beta}$-glucan contents to 4.21, 7.96, and 7.23%, respectively. The purities of soluble ${\beta}$-glucan of the raw barleys were 35.11, 32.74 and 25.62%, but after heating at $150^{\circ}C$, it increased to 83.43, 91.02, and 88.01%, respectively. The molecular weight and viscosity of the ${\beta}$-glucan solution decreased with increasing heating temperature. The re-solubility of raw barley ${\beta}$-glucan was about 50%, but it was increased to 97% with increasing heating temperature. These results suggest that heating of ${\beta}$-glucan can improve the utilization of barley ${\beta}$-glucan.